Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation

Abstract

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health–promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low–cost source of natural antioxidants which have applications in many industries.

Comparative Study of Vermicomposting: Apple Pomace Alone and in Combination with Wheat Straw and Manure

“…In contrast to other studies reporting a moisture content in apple pomace ranging from 70% to 85% [52][53][54], our values were lower, possibly attributed to the differences in the method of juice extraction and obtaining this by-product. It is crucial to highlight that our results diverge from other similar studies, suggesting the existence of unique factors influencing the moisture content in our experimental setup.…”

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

“…This process leads to changes in the types and content of phenolic compounds in fermented pomace. For example, the total phenol content in the pomace fermented by L. plantarum KKP 1527 increased by about 30% compared to the original, and the content of gallic acid, procyanidin A2, protocatechuic acid, and procyanidin B2 increased [13]. Lye et al employed durio zibethinus, artocarpus champeden, and garcinia mangostanan by-products as immobilized substrates for lactic acid bacteria (L. acidophilus FTDC 1331, L. acidophilus FTDC 2631, L. acidophilus FTDC 2333, L. acidophilus FTDC 1733, and Lactobacillus delbrueckii subsp.…”

Eriobotrya japonica Fermentation with Plant-Derived Lactiplantibacillus plantarum MSC-5T Ameliorates Antioxidant Activity in HEK293 Cells

“…In our previous experimental studies, the L. plantarum SN13T strain isolated from the banana leaf significantly increased the bioactivity of Mentha extract, and it also showed a strong ability to inhibit the release of interleukin (IL)-8 from HuH-7 cells when cultivated in Artemisia princeps Pampanini extract [10]. Furthermore, apple pomace fermented with L. plantarum KKP 1527 showed 30% higher content of the total phenolic compounds and a higher value of antioxidant activity than that of non-fermented apple pomace extracts [11]. In addition, the fermentation of Scrophularia buergeriana extract with L. brevis and L. helveticus strains inhibited the production of nitric oxide (NO) and reduced the expression of RNA for INOS, IL-1β, IL-6, TNF-α, and COX-2 in lipopolysaccharide-treated RAW264.7 cells [12].…”